Godfrey's Guide To BBQ Cuts
Godfreys Guide to Sizzling Barbecue Cuts
Sultry al fresco Summer afternoons and balmy evenings where the tang of meat cooking on smouldering charcoal wafts tantalisingly past and intermingles with the buzz of conversation and laughter of friends and families eating, drinking and relaxing – that is what Barbecues are all about.
Sacred fire pit
The word Barbecue is widely thought to derive from the word “barabicu” found in the language of the Taino people of the Caribbean -and entered European languages as “barbacoa”- which translates as “sacred fire pit.”
Traditionally barbecuing was a very slow way to cook primarily Pork in the Southern States of America - but today we now barbecue almost all species of meat.
Distinct regional variations
In the US, there are now several distinct regional variations of barbecue, which include styles from Memphis, Carolina, Kansas City and Texas.
Memphis is renowned for its Ribs and Pulled Pork Shoulder, which come both wet and dry. For wet Ribs, sauce is brushed on both before and after cooking, while dry Ribs are seasoned with a dry rub.
Carolina barbecue on the other hand is known for their Pork (they smoke the entire hog), which they serve with a tangy, vinegar-based sauce.
Kansas City barbecue uses a wide variety of meat which is served with a thick and sweet sauce made of tomatoes and molasses.
Last but certainly not least, is the Texas barbecue, which is known for Beef that they smoke over mesquite for hours. Slow barbecued Brisket Cowboy-style is mouth wateringly delicious!
Choosing the right cuts
Choosing the right cuts and quality of meat is paramount. There is no substitute for slow-grown, impeccably reared and correctly aged, additive-free Meat.
Mouth-watering tastes and textures
Only that Premium Quality of meat will cook through and provide the mouth-watering tastes and textures that can only come from the subtle seasoning of glowing embers of charcoal - and the searing effect of hot grill bars - producing that irresistible combination of caramelised meat sugars - and gentle smokiness - that make Barbecued food always taste so special.
Here are some Barbecue recipes for you to start smouldering over:
• Cumin and Onion Marinated Beef - by Jennifer Joyce
Based on the revered Brazilian dish Churrasco, Steak is flavoured with tangy Worcester Sauce, Spices, Citrus and Garlic for an absolute treat. Click here for Bavette Steak - but Onglet Steak - or Flat Iron Steaks will work just as well
Cooking time : 10 mins
• Lamb Burgers with Mint mayo and Tomato relish - by Mary Berry
These tasty Burgers are perfect as an easy mid-week meal or for the weekend barbecue. Click here for the Lamb Mince
Cooking time : 30mins - 1hr
• Chilli-glazed Sticky Ribs - by James Martin
This easy recipe for Sticky Ribs with fluffy Jacket Potatoes is American comfort food at its best! Serve with Coleslaw, Green salad and Onion rings. Click here for Rack of Pork Ribs
Cooking time : 1 - 2hrs
• BBQ Beer Can Chicken - by Lisa Allen
Try something different on your Barbecue with this tasty recipe for super-moist whole Chicken. Serve with a Green salad and crusty bread. Click here for Special Reserve Chicken
Cooking time :1 -2hrs
• Barbecue Pork Belly - by The Hairy Bikers
This Pork Belly takes no time to cook on the Barbecue, but an overnight preparation gets you an aromatic marinated flavour - and lots of perfect Crackling. Click here for Belly of Pork
Cooking time : 10 - 30mins
• Weeping Tiger Steaks - by Barney Desmazery
This recipe is hot - hence its name! Dress Beef Sirloin in Coriander and green Thai Chilli and serve with cooling cucumber and Cabbage Salad. Click here for Sirloin Steaks
Cooking time : 10 mins
If you looking for something even more different for your Barbecue do try our discussion provoking Boerewors Sausages - South Africa’s favourite Beef Barbecue Sausage - the full story is on the www.Godfreys.co Sausage page
No one misses out!
Or you could just throw some of our Premium Quality Handmade Sausages on to the coals for a sizzlingly simple treat - with Gluten-free varieties also available - so no one misses out!